Thai chicken curry

Thai chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(136 ratings)

Prep: 10 mins - 20 mins Cook: 20 mins


Serves 4
Learn how to make an authentic-tasting Thai curry with this step-by-step recipe

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 2 shallots, or 1 small onion



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 stalk lemongrass
  • 1 tbsp vegetable oil
  • 3-4 tsp red Thai curry paste
  • 4 boneless and skinless chicken breasts, cut into bite-size pieces
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp sugar, brown is best



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 freeze-dried kaffir lime leaves



    The same shape, but smaller than…

  • 400ml can coconut milk



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 20g pack fresh coriander


  1. Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the centre).

  2. Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.

  3. Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.

  4. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Nov, 2012
Great recipe. A family favourite for Friday nights. I use a red chilli as well as chilli powder to spice it up.
9th Oct, 2012
Really authentic tasting. I did add a bit more fish sauce, mange tout, chopped green chilli and squeeze of lime juice to original recipe.
29th Jul, 2012
Really, really nice!! Have made this twice so far. Added green beans and 2 chillies the second time and it was gorgeous!! :)
23rd Jul, 2012
Really enjoyed this curry and it passed the Husband test as well!! The tip of adding green beans and birds eye chillis was useful as it really added that little extra crunch / kick. Will definitely make it again.
12th Jul, 2012
really easy to follow recipe. never cooked anything like this before from scratch and it turnt out lovely, really enjoyed it :)
10th Jul, 2012
This is scrummy! :D I tend to add in a variety of veggies I learnt from watching my Mom make thai curry. Aubergines, mushrooms, sliced carrots, peppers, green beans and sweet potato all work well. I add sweetcorn sometimes too which also helps add a sweetness to the flavour. I also used lime/lemon juice instead of the kaffir lime leaves which worked really well. Leave the squeezed lime/lemon rind in the curry as it cooks to allow the flavour of the rind to infuse into to the curry for extra flavour! Yummmmm!
1st Jul, 2012
Three words...delicious... very delicious!
8th Jun, 2012
Made this twice-once with chicken and once wih prawns. Was lovely! Added green beans in five minutes before end for texture and 1 of 5 a day! Yummy!
22nd May, 2012
very good recipe, didn't have lime leaves or coriander but it was still really good. I used coconut milk light to cut down on calories.
18th May, 2012
Delicious and easy to make, will definitely become a regular favourite!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.